This is a Southern favorite that everyone makes just a bit different. I like mine on the spicy side (of course) but with just a touch of sweetness.
A bit of a kick with spices and Jalapeno pepper. 1 teaspoon of salt, 1 teaspoon of onion powder, 1/2 teaspoon garlic powder, 1/8 teaspoon cayenne pepper (adjust to your taste).
I got tired of buying the tiny little jars of flavorless, expensive, ground up “pimento” peppers and decided to try these instead. I know this is a huge amount (obviously because you’re only using 4 oz for this recipe) but I put the rest in a small bag and froze them for the next usage. These are nearly whole peppers, so of course you have to dice them, but the flavor on them is amazing (I mean, they actually HAVE flavor). And since I make Marinated Cheese several times a year, it will be nice to have them on hand.
I wanted to add just a hint of sweet so I added 1/4 cup sweet pickle relish to the diced jalapeno (I did remove the seeds and some of the ribs), spices, and 4 ounces of diced (or jarred, drained) pimentos.
Mix with 1/2 cup mayonnaise and 8 ounces of room-temperature cream cheese. I like to use the beater attachment on my mixer (with the scraper) because I’m lazy and don’t like to scrape the bowl!
Add 16 ounces shredded cheddar cheese. I prefer freshly shredded, sharp cheddar cheese for this recipe since it’s so cheese-alicious.
Serve with crackers, pretzels, or on sandwiches.
- 8 ounce Cream Cheese room temperature
- 16 ounces Sharp Cheddar shredded
- 1/2 cup Mayonnaise
- 4 ounces Pimento diced or drained from a jar
- 1 Jalapeno diced
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1/4 cup Sweet pickle relish
- Mix spices and vegetables with cream cheese and mayonnaise. Add shredded cheddar and mix. Serve with crackers, pretzels or as a sandwich spread.